One 10-oz. jar high-quality mango chutney (about 1 cup), such as Major Grey’s

1⁄4 cup fresh-squeezed, strained lime juice

1⁄2 tsp. chili powder

2 Tbs. light brown sugar

1⁄4 tsp. Tabasco green pepper sauce

1 Tbs. adobo sauce from a can of chipotle chiles en adobo

Lay the ribs—bone side visible—against the sides of the slow cooker insert, lining it.
Add the remaining ingredients (except the mango) to a medium-size saucepan, stir well, and heat over high. Bring to a boil, and boil for about 15 minutes, gently mashing the tomatoes with a potato masher, unti...